Sourdough Discard Pizza Crust Recipe

If you’re a sourdough baker, chances are you’ve found yourself with plenty of discard on hand. Instead of tossing it out, why not turn it into something delicious? A sourdough discard pizza crust is the perfect way to reduce waste while enjoying a homemade comfort food favorite.

This crust is quick, easy, and packed with subtle tangy flavor that only sourdough can bring. Unlike traditional pizza dough that requires long fermentation, sourdough discard pizza crust comes together in under an hour, making it ideal for weeknight dinners.

Not only does this recipe make the most of your discard, but it also creates a crisp yet chewy base for any toppings you love. From classic margherita to veggie-loaded pies, this crust holds it all beautifully.

Cooking Time & Serving

• Prep Time: 15 minutes

• Rest Time: 30 minutes

• Cook Time: 12–15 minutes

• Total Time: 1 hour

• Servings: 2 medium pizzas (4–6 servings)

Ingredients

• 1 cup (240g) sourdough discard (unfed, room temperature)

• 1 ½ cups (190g) all-purpose flour (plus more for dusting)

• 1 tsp sugar or honey

• 1 tsp salt

• 1 tsp instant yeast (optional for quicker rise, can omit for longer fermentation)

• 2 tbsp olive oil (plus extra for greasing)

• ½ cup (120ml) warm water (adjust as needed)

How to Make Sourdough Discard Pizza Crust

1. Mix Wet Ingredients
   In a large bowl, whisk together the sourdough discard, warm water, olive oil, and sugar (or honey) until combined.

2. Add Dry Ingredients
   Stir in flour, salt, and yeast (if using). Mix until a sticky dough forms.

3. Knead the Dough
   Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. If dough feels too sticky, sprinkle in a little more flour.

4. First Rest
   Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest for about 30 minutes (or up to 2 hours if you prefer more flavor and have omitted yeast).

5. Shape the Dough
   Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside. Divide dough into two portions and roll each into a circle about ¼ inch thick.

6. Par-Bake the Crust
   Transfer the shaped dough onto parchment paper. Slide onto the hot baking sheet or stone and bake for 5–6 minutes until slightly puffed and set.

7. Top & Bake Again
   Remove from oven, add your favorite pizza sauce, cheese, and toppings. Return to oven for another 7–9 minutes until golden and crisp.

Notes

• If you prefer a thinner, crispier crust, roll the dough extra thin and bake slightly longer.

• For a chewier, breadier crust, let the dough rise for 1–2 hours instead of just 30 minutes.

• This dough can be made ahead—store in the fridge up to 24 hours and bring to room temp before baking.

• Parchment paper helps prevent sticking and makes transferring easier.

FAQs

1. Can I make this without yeast?
Yes! The sourdough discard alone will provide rise and flavor, but the dough will need to rest longer (1–2 hours minimum).

2. Can I freeze sourdough discard pizza dough?
Absolutely. After the first rest, wrap the dough tightly in plastic and freeze for up to 3 months. Thaw overnight in the fridge before use.

3. What if my dough is too sticky?
Add flour, one tablespoon at a time, until it’s workable but still soft.

4. Can I use whole wheat flour?
Yes, you can substitute half of the all-purpose flour with whole wheat for a heartier crust.

Nutrition (per serving – 1/6 of recipe)

(Nutrition values are estimates and vary by ingredients used.)

Disclaimer

This recipe is intended for general home cooking and enjoyment. Please consume pizza in moderation as part of a balanced diet. If you have food allergies (such as gluten sensitivity), be sure to use substitutions or avoid ingredients that may trigger a reaction.